Sautéed Haricot Verts with Marmalade Vinaigrette (French Green Beans)
These sautéed haricots verts are cooked until perfectly tender-crisp and tossed in the most delicious sweet-and-tangy vinaigrette.
Servings: 4 servings
Ingredients
- 2 tablespoons Kosher salt
- ½ pound haricots verts baby string beans, stem ends removed
- 2 tablespoons Extra-virgin olive oil
- 2 garlic cloves smashed
- ¼ tablespoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the marmalade vinaigrette:
- 1 lemon juiced and zested
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange marmalade
- ½ teaspoon garlic powder
- ½ teaspoon Herbs de Provence
- ¼ cup olive oil
- Kosher salt and black pepper
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Set up a large bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender, approximately 5 to 6 minutes. Strain and immediately transfer the beans to the salted ice water. When cool, strain again and set aside.
- Add the olive oil to a large pan. Add the garlic and crushed red pepper, and cook over medium-high heat for 1 minute, until the garlic begins to blister and become golden. Remove the garlic and set aside.
- Add the beans to the pan and saute until hot and just beginning to blister.
- Transfer the beans to a serving bowl, season with salt and serve with the marmalade vinaigrette.
Nutrition
Calories: 226kcal | Carbohydrates: 11g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 3795mg | Potassium: 188mg | Fiber: 3g | Sugar: 6g | Vitamin A: 554IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 1mg